Beef Bar-B-Que
My Notes: This recipe came from my best friend's sister-in-law almost 30 years ago. Both of us find the sweet taste of the commercially available BBQ's just not to our taste. Her sister-in-law offered this recipe and said she thought we'd like it. We were dubious but tried it because we knew she was a great cook. We were surprised to find that we really liked it. The recipe above is just as she gave it to me. The corned beef can is the only one available in our stores, about the size of a Spam can. I really don't like the taste of corned beef and I like the fat in it even less so one time I tried the recipe without it. Big mistake! It really didn't taste at all like the original I went back to using the corned beef. The catsup is the smallest bottle available, 24 oz. I think. I use cider vinegar rather than white because I like the flavor better. Again, this is a pre-crockpot recipe but I do it in the crockpot. And when I do it, I do at least a triple
recipe.
To freeze: Freeze in 1/3rd-cup portions. I do it in the small round 1/2-cup Glad containers but you can also plop it in mounds on a baking sheet. Freeze until solid, wrap each in a sandwich size Baggie. Place in large freezer Ziploc bag, label, and return to freezer.1/3rd-cup portion fills a regular size bun quite nicely. If you use larger buns, freeze in 1/2-cup portions.
To serve: Place in microwave-proof container and heat on High until heated through.Makes 15-20 sandwiches
1# ground beef
1 can corned beef
1 small bottle catsup
1 C. water
1 medium onion
1/4 C. brown sugar
2 T. vinegar
2 T. chili powder
Salt and pepper to taste
Brown ground beef and onion together. Add other ingredients and cook (simmer) for 2 hours. Freezes well.
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